Our Review

A display case at the front of this cheerful room presents exquisite pastries created by chef-owner Aumphai ("Add") Kusub: pink-and-green rice vermicelli served with a sweet coconut-milk sauce, jewel-toned mini gelatin molds, and a variety of beautiful cakes. The menu is just as enticing, full of offerings like baby egg rolls with minced shrimp; mee krob, crispy vermicelli in a sweet plum sauce; and kuchai, pillows of freshly rolled rice noodles stuffed with chive greens in a sweet and spicy vinegar sauce. The pad lad na is a wonderful dish of wide, flat noodles in a dark sauce with shrimp and broccoli rabe. A showstopper from the back of the menu is the clam curry -- lots of perfectly steamed shelled clams with long, flat strips of sour bamboo (nothing like the little canned pieces) in a red curry coconut-milk broth served in a hot ceramic pot. There's also an array of whole fish like red snapper.